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Learning Angel
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| Subject: Chicken Herb Soup 5th January 2009, 12:54 | |
| 100 grams shredded boneless chicken pieces 1 litre(s) chicken stock or water 1 tablespoon(s) finely chopped coriander leaves 6 mint leaves finely chopped 1 cup(s) finely chopped spinach 2 spring onion(s) finely chopped with the greens 1/2 teaspoon(s) nutmeg powder 1 tablespoon(s) white flour 1 tablespoon(s) butter salt and white pepper to taste 1 tablespoon(s) fresh cream (optional)
In a pot combine the chicken stock or water with the chopped herbs. Bring to a boil and simmer for about 10 minutes or till the herbs are tender. Cool and blend to a puree. Heat half the butter in a pan and stir-fry the shredded chicken pieces till tender. Remove from the pan and keep aside. In the same pan heat the remaining butter, add the white flour and stir-fry for about 1 minute(s). Add the chicken pieces, herb puree, white pepper powder and salt. Simmer on medium level while stirring for about 4 minutes. Beat the cream and stir into the soup. Heat through well.
Serve hot with: fried bread croutons |
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